Recipe by Skip Murray
I formed this recipe, Based on a green chili stew that a local restaurant makes. They wouldn't give me their recipe. However, based on my memory this comes real close. This is a real crowd pleaser.
Top Review by Susie in Texas
Great recipe, which I made even easier by using my slow cooker. I sauted the garlic, onions and the pork using the crock of my slow cooker on the stove top. Then I added all the remaining ingredients and put the crock back into the slow cooker and set it on low. When I got home from work, 4 hours later, it was done. We loved the taste of this stew. Perfectly seasoned. I served it with a dollop of sour cream on top and tortilla chips on the side.
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 1 large onion, quartered
- 1 1⁄2 lbs cubed pork (1/2 to 1-inch cubes)
- 3 cups chicken broth
- 2 cups water
- 1 teaspoon fresh ground pepper
- 1⁄4 teaspoon crushed dried oregano, to taste
- 1⁄2 teaspoon ground cumin, to taste
- 1 teaspoon kosher salt
- 2 (4 ounce) cans green chilies
- 1 (15 ounce) can diced tomatoes (do not drain)
- 4 large potatoes, 1-inch cubed (steamed or boiled)
Directions See How It's Made
- Sauté garlic and onions in oil till tender.
- Add broth, water and pork bring to a low boil for 15 minute.
- Skim of any fat or scum that forms.
- Boil or steam potatoes in a separate pot or steamer, 15 minutes.
- Add chilies, tomatoes, potatoes, and spices.
- Cover and reduce to a simmer, for 10 to 15 minutes, or till potatoes are tender.
- Serve with warmed tortillas, (corn or flour) or corn bread.
- HINT: You can use fresh peppers.